I forgot where I bought it, but I was curious about Iyo Kagiya.
I was told it was sake brewed with Ehime Sakurahime yeast.
Contrary to my expectations, it was dry.
It has no harsh taste, so it is good as a food sake.
Noge ④
After Sushi Izakaya, we went to two very inexpensive standing bars (3 sours each 😅) and went to the last bar of the day.
We went to the last bar of the day.
But my memory is a bit fuzzy about this place... 😂.
I drank at Shichida and Iyo Gagiya, but my memory and notes are questionable 🤣.
So, for now, I had my first drink at Iyogagiya.
Iyogagiya Limited Selection SingleTank
Clear, refreshing acidity
Dry type?
I think it was dry..,
The label on the back of the bottle says that it is really a sake for those who want to taste the subtle differences in taste.
The sky was rainy during the day but brightened up in the evening ⛅ We ended the day while it was still light, we drank too much as usual 😜.
This is one of the Ehime Sakurahime series, which uses "Ehime Sakurahime yeast," a floral yeast for sake breweries isolated from "Sakurahime," a flower originally bred in Ehime Prefecture.
The smooth taste and slight bitterness on the palate are unexpected from the label.
Continuing with the first time, I tried a sake from Ehime this time. I had never heard of Matsuyama Mitsui sake rice. The POP advertised that the sake could be enjoyed at various temperatures, so I tasted it at room temperature first.
It had a gentle ginjo aroma and just the right amount of smoothness in the mouth. It has a rather clear appearance and taste for an unfiltered sake, and the aftertaste cuts through easily. This would make a great food sake 🎵.
Next time, I will lower the temperature and enjoy the change.